These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Halibut and Asparagus Stir-Fry
From Statesboro Market2Go
<p>An easy seafood & veggie stir-fry that uses wild-caught halibut! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: bettycrocker.com (Entered by Ariana Giddens)
Serves: 4
Ingredients
2 teaspoons
Olive oil
1 pound
Halibut fillet (cut into small pieces)
1 medium sized
Onion (thinly sliced)
3 cloves
Garlic (finely chopped)
1 teaspoon
Finely chopped ginger root
1/2 pound
Asparagus (cut into pieces) (original recipe uses frozen)
6 ounces
Whole wheat vermicelli or angel hair pasta (dry)
3 cups
Sliced mushrooms
1 medium sized
Tomato (cut into thin wedges)
2 tablespoons
Soy sauce (original recipe suggests a reduced sodium version)
1 tablespoon
Lemon juice
Step by Step Instructions
- Heat the oil in a 12 inch nonstick skillet, then Add the halibut, onion, garlic, ginger root and asparagus. Cook stirring for 2 to 4 minutes.
- Meanwhile, cook the pasta as directed, though the original recipe suggests omitting the directed salt during this step.
- Stir the mushrooms, tomato, soy sauce, and lemon juice into the skillet. Serve the mixture atop or tossed with the prepared pasta, with additional soy sauce if desired.